Chocolate brownie cake

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Good Food

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Recipe by Good Food

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
2. Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
3. Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
4. Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
5. Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Per serving

405 kcalories, protein 4g, carbohydrate 41g, fat 26 g, saturated fat 14g, fibre 0.44g, salt 0.06 g

Latest comments and suggestions

Results 21-40

• debbie

  09 April 2008

  debbie rated and commented on this recipe

  

  WOW I made this recipe at the weekend, its just delish. I could have make 10 of these and they'd have all been eaten. Excellent.

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• Sallyc

  11 April 2008

  Sallyc commented on this recipe

  I made this last night for a dinner party. I have made a lot of choc cakes in the past but this was really delicious. In fact after the guests left I ate another huge slice! Serve with icecream and berries and dust with icing sugar.

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• Sallyc

  11 April 2008

  Sallyc rated and commented on this recipe

  

  I forgot to add that I used Bournville choc and it was delicious. I think it can be a bit rich sometimes using Green and Blacks, Valrhona etc.

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• inkyskin

  11 April 2008

  inkyskin commented on this recipe

  OMG!.This cake is stunning,i used 4 eggs and i so proud of myself! Served warm with some cornish ice-cream..yummy I'm definately gonna make this again and again!

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• Rachel

  11 April 2008

  Rachel rated and commented on this recipe

  

  Made this at the weekend. Really easy to make and it was delicious.

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• lou

  12 April 2008

  lou rated and commented on this recipe

  

  loved it! its really a large brownie. however my husband thought it was a bit too strong.

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• Fave Recipes

  13 April 2008

  Fave Recipes rated and commented on this recipe

  

  I have just made this and used some maya gold and some terrys choc orange (tying to finish off the easter choc!), I cooked it in a 20cm tin and added another 5mins to the cooking time. The result was a really moist sticky inner and a crispy outer, delicious!! Will make again as i've a feeling with 3 children it wont be around for long!!

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• Nikitta

  28 May 2008

  Nikitta rated and commented on this recipe

  

  Excellent

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• aitchelle

  04 June 2008

  aitchelle rated and commented on this recipe

  

  I just made this and it was amazing. I followed the recipe exactly except that I used walnuts instead of pecans. Details of the other ingredients/tools I used were: lurpak butter, dark couvertre chocolate (52%), 3 eggs, an 8-inch (20 cm) cake tin and baked it in a fan oven at 160 degrees Celsius for 35 minutes. It came out perfectly moist. I could eat the whole thing on my own except that I have to remind myself that 200g of sugar went into it! Cakes that turn out too dry or uncooked: check oven temperature?

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• aitchelle

  04 June 2008

  aitchelle commented on this recipe

  Oh, and yes, the 8 inch (20cm) tin would produce a cake similar to the photo in this recipe. Any bigger and it would look more like a flat brownie. The choc pieces that went in together with the flour simply melted in place, so you'd get these wonderful melty bits nestled in their cakier surroundings!

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• captain dynamite

  12 June 2008

  captain dynamite commented on this recipe

  I made this and changed the butter for pura as found pura easier to work with than butter and I have a lot of friends that are either on diets or cant take dairy, I made it on the friday and took it to work on the monday to friday to allow it to draw in the moisture as brownies need to be left a few days to get moist, just put greaseproof paper in a tin and put ontop of, I have lots of friends that like brownies so rather than making it in a cake tin i doubled all the ingredients and made in a pyrex lasagna dish

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• ClaireAclucK

  19 June 2008

  ClaireAclucK rated and commented on this recipe

  

  I made this for a friend's birthday it was great! I should have used a smaller cake tin though because mine was a lot flatter than in the picture. Delicious!

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• Joanne

  23 June 2008

  Joanne rated and commented on this recipe

  

  Nice and worth a try, but not as nice as the "best ever brownies"

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• Sandra

  27 June 2008

  Sandra commented on this recipe

  Made this for the family, and now all I get is when are you making it again. It's absolutely delicious. Decadent.

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• sally

  02 August 2008

  sally rated and commented on this recipe

  

  I think this would have been really really good but alas mine was nowhere near cooked through, the middle was still runny when I took it out of the tin, will cook for a lot longer next time.

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• j14nyb

  08 August 2008

  j14nyb commented on this recipe

  Never made anything before... start easy I thought. Turned out fab, easy to follow, added walnuts instead of pecan. It was really good warm with icecream really moist all at dinner party gave it 10/10....maybe they were just beng kind but Ialso thought it tasted great. Only problem is you tend to want to keep it to yourself.

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• ariannamemo

  24 August 2008

  ariannamemo commented on this recipe

  Geraldine, you are not alone! I had the same problem, it just didn't cook through,even with extra time in the oven.No idea why. Still delicious though. I also tried adding raspberries, but they got all mashed up...anyone knows how to prevent this? maybe using frozen ones?

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• Food Glorious Food

  08 October 2008

  Food Glorious Food rated and commented on this recipe

  

  DELICIOUS hot or cold..alone or with cream...a winner. oh, i used walnuts which were great too

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• Reni

  13 October 2008

  Reni rated and commented on this recipe

  

  I've been on the look out for the perfect brownie recipe - this is good but not sure it's the best I've tasted - will try again though.

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• Zoe

  18 October 2008

  Zoe rated this recipe

  

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Ingredients

• 175g unsalted butter , plus extra for greasing
• 225g dark chocolate , broken into pieces
• 200g caster sugar
• 3 medium eggs , separated
• 65g plain flour
• 50g chopped pecan nuts

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 15 20 mins

Cook 45 mins

Ingredients

• 175g unsalted butter , plus extra for greasing
• 225g dark chocolate , broken into pieces
• 200g caster sugar
• 3 medium eggs , separated
• 65g plain flour
• 50g chopped pecan nuts

Per serving

405 kcalories, protein 4g, carbohydrate 41g, fat 26 g, saturated fat 14g, fibre 0.44g, salt 0.06 g

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